Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage

Figure 6

PCA and PLS-DA of fatty acids in PM on the 20th day of chilled storage. (a) Principal component analysis (PCA); (b) variable importance projection (VIP) score of fatty acids in PM on the 20th day. The colored boxes on the right represent the relative concentrations of fatty acids on the 20th day. C4 (refrigerated storage only), MA (50% CO₂ + 50% N₂), MB (10% O₂ + 40% CO₂ + 50% N₂), MC (20% O₂ + 30% CO₂ + 50% N₂), EA (2 kGy), EB (4 kGy), EC (8 kGy), and LV (1.20 kV/m).

(a)

(b)